I’ve recently made the decision that I wanted to stop drinking for 90 days. Quitting the booze has seemed quite easy, but a new addiction has reared its ugly head – chocolate. I feel like I eat it day and night. Literally I wake up and eat it THROUGHOUT the night. My mother kindly bought me a beautiful advent calendar filled with lovely treats from M&S everyday (non edible). For my brother she bought a lovely crafted Christmas tree wall hang, covered in pockets, one for each day of advent, filled with chocolates she lovingly bought as well. Those chocolates, ladies and gentlemen, on the third day of advent, are no more. I have eaten them.

On this note, I decided to make a chocolate soup. No longer do I have to chew my prey, I can just pour it down my throat, straight into the blood stream. I feel it’s the equivalent of a heroin smoker moving on to injecting. Pray for Mother Souperior as you watch the below.

Here’s the recipe:
Serves 4 hungry people – Probably better to do a small little serving for each person, not the massive vat I have created in this video.

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Halloween, what a time to be alive. A time, when if you live in London you just accept that fireworks will be flying around your face and head from now until bonfire night and possibly the week beyond that. If any ingredients are missing from this recipe, it’s because I dropped them as I was chased down the street from the corner shop by a runaway Catherine wheel.

So anyway, while you guys were all out partying the weekend away, I was tucked up at home carving a pumpkin with my brother (“the saddest thing I’ve ever heard” – my mother). This seemed like the perfect opportunity to make a soup I’ve never tried before – pumpkin.

Here’s the recipe:
Serves 4 hungry people

Ingredients
The flesh of one big pumpkin
1 tablespoon of coriander seeds smashed up
A good sprinkle of chilli seeds
Olive oil
2 onions (any colour)
3 garlic gloves
1 red pepper
Handful and a half of cherry tomatoes
900ml of chicken or veg stock
1 can of coconut milk
Salt and pepper

Method– Pre-heat your oven to 190C– Chop your leftover pumpkin flesh into manageable bits and put onto a baking tray
– Sprinkle with chilli seeds, coriander seeds and a good splash of olive oil
– Season
– Put into over and cook for around an hour or until it goes all golden and caramelised
– Chop your onion and red peppers and add to a medium heat pan with olive oil
– Crush your garlic in and throw in the tomatoes
– Cook on a medium/low heat until softened, not browned
– When pumpkin is done, add it to your veggie pan mix
– Pour in your coconut milk
– Season
– Whizz up in your blender
– HUZZAH! Finished.

Guest reviewer Ross:

Pros: Great texture, lovely aroma and very filling. Perfect soup for lunch or a light evening meal.

Cons: Perhaps not as strong or concentrated a flavour as other pumpkin or squash-like soups I have tried in the past. But still a tasty soup all the same.

General: Serving suggestion: have with a 67p mini-baguette from the local Co-op. Excellent pairing. 7/10

Ma Soup’s Verdict: I wasn’t sure what to expect from this soup, but it did predictably taste a like a squash type soup. Very comforting. Go easy on the chilli, mine was just on the edge of having too much and being overpowered. The red pepper added a nice sweetness. If you like a thicker soup, hold back on the water to up the gloop factor.

Cost: 💰💰💰💰/10 – Great value as we also got two nights of spooky companionship from this pumpkin and four meals!